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Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

I served this side dish with the Italian Meatloaf and they paired nicely together.  I have only used kale in soups so I was excited to give it a try as the main vegetable for our meal.  I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes.  It was light, healthy, and very delicious – even my kids ate it!

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

How to Make Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Heat the olive oil in a skillet over medium heat.  Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes.  Add the garlic and continue cooking, stirring constantly for 1 minute.  Season with sea salt and freshly cracked pepper, to taste.

Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes.  Remove the lid and taste; re-season if needed.  Serve immediately.  Enjoy.

 Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

 

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 2 tsp of olive oil I used garlic oil
  • Dash of crushed red pepper flakes
  • 2 cups of kale chopped
  • Handful of grape tomatoes
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 1-2 tbsp of water
  • Parmesan shavings if desired

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
  • Add 1-2 tablespoons of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.
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23 Comments

  1. I love kale, and I can just imagine how delicious this dish is! I bet it was the perfect side dish for that Italian meatloaf!

  2. Try adding a little balsamic vinegar (from Eating Well) at the end, just remember to stand back…it will clear your sinuses out!

  3. I made the meatloaf last night it was really good, a nice change from our normal meatloaf. Funny, I made it with sauteed swiss chard and beans…it was really good. I never thought of adding tomatoes to the sautee though. Thanks for the ideas!

  4. Hey Pam, how are you doing? Everyone is into Kale these days it seems. I tried Kale chips, but I burned them. Patooey!!! This looks good!
    Hope you are well.
    Hugs,
    kris

  5. I’ve been using that garlic oil several times a week. I love it! It’s perfect for when I don’t want to mince up garlic or want an even more garlicky flavor. This dish sounds like it would be perfect with meatloaf. I pretty much always take a pound of frozen spinach and add it to any meatloaf I’m making. With this dish on the side, I’d have my daily greens requirements met. Love it!

    P.S.Really like your new print feature!! I need a “click to print” button.

  6. I’ve found kale to feel a little prickly when I eat it out of a soup, but maybe I just need to try a different variety. This looks like a great side dish!

  7. This was so good my 20 month old was actually eating it and he never eats veggies! I added probably a tablespoon of red wine vinegar at the end because I love the bite vinegar gives greens. It was delicious!

  8. I had cooked chicken breasts I wanted to use. I marinated them in olive oil, garlic, and Balsamic vinegar–then added to the kale. Baked whole glove garlic bread and had a complete meal.